Updated Wednesday, October 27th, 2010
Let Sweet Dough rise in a warm place until double, about 1-1/2 hours. Meanwhile, mix all filling ingredients together, blend well, and set aside. Punch down dough; divide in thirds. On a lightly floured board roll each third into an 18" by 6" rectangle. Spread each rectangle with 1/3 of the filling. Starting at long side, roll up as for jelly roll; seal edges. Work rolls with your hands to about 24" long. Grease three round 9" cake pans and coil one roll loosely in each pan, pinching the ends of the roll together. Cover pans and let dough rise until double, 45 to 60 minutes.
Mix all topping ingredients together. Sprinkle 1/3 topping over each coil. Bake at 375°F for 20 to 25 minutes. Just before serving, drizzle with confectioners sugar icing and top with reserved pecan halves. Makes three 9-inch coffee cakes.
Sprinkle yeast over water; set aside to proof. In a small saucepan heat milk, shortening, sugar, and salt until warm (shortening does not need to melt). Pour into large bowl of mixer; beat in 2 cups flour until well mixed. Add yeast mixture and eggs; beat, scraping bowl occasionally. Add 1/2 cup additional flour and beat well; add enough remaining flour to make a soft dough. Turn out onto a lightly floured surface. Knead for 8 to 10 minutes, until smooth and satiny. Place in a greased bowl; turn to grease top. Cover dough and proceed with desired recipe variations.
In this issue: Summer Off the Beaten Path
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